Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Also Try:

Made exactly as proposed but he recipe. Very tasty.
Nathan M.
2016-11-04T23:13:08Z
item not reviewed by moderator and published

My family loved the cake! I made a loaf and a round one with this particular recipe and it was gone in a day. It's a pretty easy and simple recipe to follow and it's perfect for any occasion (or none). I made a simple frosting for the round version I made, and it worked well too!
Deneice T.
2016-11-02T19:48:32Z
item not reviewed by moderator and published

This recipe was a disaster! The batter overflowed in the bread pans onto the bottom of my stove. My oven now needs to be cleaned and my kitchen smells to high heaven!<div><br /></div><div>The cake sank when I removed it from the oven and when cooled and I took them out of the pan, they fell apart. </div><div><br /></div><div>Ina's recipes are usually foolproof so I don't know what happened..........all that butter and lemon wasted!</div>
montlakecm
2016-10-22T17:33:56Z
item not reviewed by moderator and published

Ina thanks soooo much for this fabulous lemon cake recipe!!!! The cakes were lemony and incredibly moist. The directions were spot on and easy to make!!! Amazing as expected!!
ELISA M.
2016-10-16T12:53:26Z
item not reviewed by moderator and published

i want to try this with watching the video first but it is not playing
Anonymous
2016-07-22T18:15:01Z
item not reviewed by moderator and published

I made a double batch of this recipe for a neighbor whose father had just died and had a lot of family coming to their home. They raved about how good the cake was, and thank's to Ina's suggestion that they tasted better the second day, the 4 cakes were perfect. Like another reviewer, I was concerned about not piercing the cake for the lemon infusion, but realized that since it was to be spread after only 10 minutes cooling, the cooling process had to hold the liquid in.<div><br /></div><div>I cooked the cakes for 50 minutes and they were nicely browned and made a great contrast to the white glaze.</div><div><br /></div><div>I saved on of the four cakes for my husband and me, and we are delighted with it in every way. Thank you, Ina, you're the best. By the way, this is a perfect tea cake.</div>
memorgan2
2016-05-24T21:09:42Z
item not reviewed by moderator and published

Divided us recipe, read carefully
Anonymous
2016-05-22T18:37:19Z
item not reviewed by moderator and published

First let me say, I love Ina but this cake and I are beyond repair. Tried twice and failed miserably. Two pans on same shelf 6 inches a part. One boils over the other sinks and bubbles.
crocat
2016-05-21T19:20:06Z
item not reviewed by moderator and published

The best lemon cake I've ever tasted! Followed the recipe except I added an extra half cup of sugar to the batter by mistake and it was delicious and a big hit with everyone! Will be making this a lot.
Ajohn30075
2016-05-19T04:14:40Z
item not reviewed by moderator and published

This is a really great recipe however. There was a flaw in the glaze. Instead of 2 cups of sugar it should be half a cup. Because it was way to much. Anyway awesome recipe. But remember to use only half a cup. Happy cooking ;)<br />
liliattwood
2016-05-07T18:59:32Z
item not reviewed by moderator and published

Yummy! I cut salt to 3/4 teas., I only had salted butter, used 1 T. lemon in reg. milk as I didn't have buttermilk, baked for 50 minutes as my loaf pans were larger than specified.
Deborah K.
2016-03-28T22:03:59Z
item not reviewed by moderator and published

I want to make this in a 8 inch round cake. Will this batter be to much, to little or enough?
sameerahaidarali
2016-03-27T01:55:31Z
item not reviewed by moderator and published

My very picky mom absolutely loved it . Best cake recipe I've ever made it and also her chocolate cake . Ina Garten absolutely fantastic cook ! I always change recipes at least little bit but her recipes I just follow . Thank you Ina
Laura S.
2016-03-12T03:25:24Z
item not reviewed by moderator and published

This cake was delicious...as a trifle! I made the mistake of making the cake in a Bundt pan, but instead of removing it from the pan before I poured the syrup over the cake, I left it in the pan. BIG mistake! When the cake cooled, it was impossibly stuck. I ended up pulling it out in pieces, and made it into a trifle with Lemon Curd instead. But, that being said, the cake itself was absolutely delicious and moist. I added about a cup of blueberries to the batter as well. Moral of the tale...remove the cake from the pan, THEN pour on the syrup!
Beth W.
2016-03-08T17:00:49Z
item not reviewed by moderator and published

Absolutely amazing. You don't even need the glaze but if you have the time definitely make it because it's delicious! I usually half the recipe and make 1 loaf pan and I exactly half everything so follow the recipe to the letter!<br />
Sapna B.
2016-03-03T18:53:44Z
item not reviewed by moderator and published

I didn't have enough lemons so I made with lemons and oranges. .delicious. I also added vanilla paste and some orange extract just to pop it up a bit. A very moist cake and great with tea.
linda_eminson
2016-02-28T18:23:33Z
item not reviewed by moderator and published

I've made this lemon cake at least four times now. It's so Moist and delicious! Every Ina Garten recipe I've tried have been amazing. Thank you!
Yvonne L.
2016-02-14T22:53:44Z
item not reviewed by moderator and published

I believe there is a step missing. You should pierce the baked loaves with a fork before pouring the syrup. Having said that, even with doing this, they are still dry. Love Ina's recipes, but I'll be tossing this one. Made it a few times and it's too dry.
Rilan E.
2016-01-31T03:57:47Z
item not reviewed by moderator and published

One of the best lemon cakes I've tasted. Thank you Ina for sharing!
Anonymous
2016-01-11T03:41:24Z
item not reviewed by moderator and published

I followed the instructions to the letter and was not disappointed, This is a a lovely moist cake with just the right amount of lemon flavor. I will definitely be making this again. <br />
nurika
2016-01-01T01:22:23Z
item not reviewed by moderator and published

I just made these and they are Great. I made a few changes: first I made these as mini bundt cakes (12 cakes per pan), I baked for 18 minutes (perfect time in my oven) I allowed the cakes to cool in the pan for 5 minutes then 5 more minutes out of the pan. I poked holes in the BOTTOM of the cakes (to keep the tops nice) and spooned the syrup over the cakes SLOWLY this allows the syrup to soak into not run off the cakes. I allowed the cakes to "dry" for about an hour then glazed the tops.. They turned out Moist, very lemony and yummy. Thanks Ina
Elizabeth R.
2015-10-21T16:46:17Z
item not reviewed by moderator and published

I made two of these today for the first time and found it to be awesome. I froze one to have it handy for unexpected company. I DID NOT change a thing. I hate to read a review with dislike when someone says they changed this or added that. Please don't do that. Not fair to judge an altered recipe. It was great Ina! <br />
Heidi C.
2015-10-07T23:22:03Z
item not reviewed by moderator and published

I thought the flavor was awesome but I found it to be a little dry.
Cindi H.
2015-09-21T03:32:36Z
item not reviewed by moderator and published

Just like any of Ina's recipes, it was perfectly delicious. Moist and full of flavor. I made it into cupcakes that received rave reviews.
Karen P.
2015-09-15T04:03:11Z
item not reviewed by moderator and published

Love this cake and everyone loves it (even w/o the glaze).<div>Hints -- follow the directions and read carefully!</div><div>a) some of the ingredients need to be split so some goes in the cakes and some in the glaze</div><div>b) take the cake out of the pan after 10 min cooling, and it will be quite moist. Otherwise, it will get dry.</div>
Johanna L.
2015-09-07T03:57:14Z
item not reviewed by moderator and published

Tried twice wont be trying again. Middle wouldn't bake through even with extra time on both occasions. Thought it was my oven so did it again with thermometer, again terrible. Not sure why but waste of time.
rachel_erwin_
2015-08-30T08:13:14Z
item not reviewed by moderator and published

Was so good, came out great and even topped it with fresh picked blueberries.
Carey J.
2015-07-24T23:40:01Z
item not reviewed by moderator and published

This cake is so good. Came out perfect
janis f.
2015-06-26T15:10:53Z
item not reviewed by moderator and published

This is now my favorite Lemon Cake! Delicious! I love my Lemon cakes to be extremely tart--so I did add extra lemon zest to the glaze and syrup...in addition, I also added 2 tbsp poppy seeds. After reading several reviews, I decided to poke small holes around my cake with a fork and then added the syrup around the cake so that it will absorb all the moisture. This is truly a delicious recipe!
Jessie L.
2015-06-22T12:32:11Z
item not reviewed by moderator and published

I've made this in a bundt pan before....works out really well. It is delicious if you are a lemon lover!
Colleen C.
2015-05-02T02:32:33Z
item not reviewed by moderator and published

There is an error in this recipe. When I made the cake, it did not rise very well (was flat on top) and looked wet. That is a sign of too much sugar. Then, I checked the printed recipe and compared it to Ina's video. In her video, she says "2 cups of sugar" but the printed recipe says 2 1/2 cups of sugar. The correct amount should be 2 cups of sugar.<br />
Egannon14
2015-03-30T18:44:19Z
item not reviewed by moderator and published

This Lemon Pound cake was AMAZING! I love lemon so this caught my eye. It's not too complicated to make, but make sure you have some time on your hands considering you have to zest a decent amount of lemons. The lemon syrup really brought out the lemon flavor and the icing was easy and perfect. For lemon lovers like myself I would highly recommend this recipe.
Alex
2015-03-30T18:26:49Z
item not reviewed by moderator and published

Very, good. A little time consuming but worth it!!
mcclureampm
2015-03-27T04:30:37Z
item not reviewed by moderator and published

Best lemon cake ever. Have made this so many times per request of many friends. It makes a lovely gift. Yes you must love lemon flavor! Followed recipe as written. So moist and flavorful. Thanks for another wonderful recipe!
Penny C.
2015-03-24T20:00:06Z
item not reviewed by moderator and published

<div>Excellent, moist cakes. When I've made this recipe, I absolutely line the pans with parchment. Once the cakes have cooled for about 10 minutes, take them out of the pans to insure they will come out, put them right back into the pan, poke the cakes evenly throughout with a fork, THEN spoon the lemon syrup over them! This allows the lemon syrup to really soak into the cake (rather than run off the sides) and REALLY creates a moist, lemony cake. We don't typically use the glaze because these cakes are pretty sweet without it. Also, we have made up several at a time and frozen some for later indulgence. So, anyone concerned about having too much cake, just make up both cakes, eat one now, freeze the second one for later--you won't be sorry!<br /></div>
taxifor2
2015-03-18T20:45:53Z
item not reviewed by moderator and published

I like Ina's recipes, but not this one. For one, this is a cake not pound cake. I was looking for a lemon pound cake and this was not it. Second, it was too dry and I followed the recipe to a T. This would make a good lemon layer cake or cupcakes with lemon frosting. Now off to find a proper lemon pound cake recipe.
supperaht
2015-03-07T21:43:38Z
item not reviewed by moderator and published

This came out fantastic--wonderful lemon flavor, dense and moist cake, and the double lemon glazing at the end puts this over the top. I think it's one of the best things I've ever made--this recipe is a keeper!
oakwould
2015-01-17T18:31:29Z
item not reviewed by moderator and published

can i use normal salt not kosher salt?
Razor Snape
2015-01-13T03:06:13Z
item not reviewed by moderator and published

Deliciously sweet, moist lemony pound cake heaven! When baking this cake, I used 1/2 the required lemon zest because I only had 2 lemons but the cake was still perfectly lemony enough for my taste. I also baked only half the batter in a 9x5x4 glass baking dish and used the rest of the batter to make cupcakes to share with my neighbors. It was a hit!!
MrsWonderWoman
2015-01-11T16:09:12Z
item not reviewed by moderator and published

Delicious!! Light, fluffy, lemony....HEAVENLY!!
Guest
2015-01-10T20:58:03Z
item not reviewed by moderator and published

This taste absolutely delicious. I made Chocolate glaze instead of sugar. My mom is a diabetic so, i reduced the sugar in the cake and i made the chocolate glaze. I also added some lemon juice in the chocolate and when u eat it with the Cake it tasted amazing. ( Bittersweet chocolate with some melted butter and lemon juice)
Saranya Sampat
2015-01-06T01:13:12Z
item not reviewed by moderator and published

Hello I would like to know if anyone has made this cake in 2 9inch cake pans if so at what temp and how long.....want to make this with lemon curd in the middle and lemon icing.....thank you.
kasd9726
2015-01-02T23:49:21Z
item not reviewed by moderator and published

Lemon perfection. Anybody who says it's dry did something wrong. It is lemony. If you don't love lemon, find another recipe.
Debbie I.
2015-01-01T23:22:52Z
item not reviewed by moderator and published

Truly delicious it came out perfectly. I followed the recipe exactly and it will be one of my go to options for family get together s. Only thing I will do is omit the glaze as it was a little to sweet for me and use less lemon in the soak. The cake is perfect on its own. I am having mine with a scoop of vanilla ice cream....Yum Yum Yum.
juliet h.
2014-12-29T00:55:50Z
item not reviewed by moderator and published

This lemon cake is truly delicious but I refrain from giving it 5 stars because it's not quite moist enough. I will definitely make this recipe again but I'll modify with more butter and buttermilk. Otherwise, it's really great!
9475948
2014-12-24T21:42:31Z
item not reviewed by moderator and published

This bread is excellent. I divided the batter into 5 mini loaf pans and baked them for 40 min...probably could have taken them out about 5 minutes sooner. Still haven't tried them with the glaze/frosting as I needed to freeze them hence just tried the taster and it's super moist and lemony.
Guest
2014-12-15T01:32:28Z
item not reviewed by moderator and published

This has become my go-to recipe for lemon loaf. It's super easy and has great lemony flavor. I've halved the recipe with success but it's so good I usually just make the 2 loaves and don't have any trouble finding takers.
Carrie Mathieson
2014-11-16T19:40:37Z
item not reviewed by moderator and published

Perfect balance of flavors and textures. Lemony goodness.
gmliberi
2014-10-15T20:55:13Z
item not reviewed by moderator and published

This will be one of my new favorites to make for family and friends. When I started I didn't realize that this makes two pound cakes. That encourages me to eat too much of it so I may try cutting the recipe in half next time. Yes, the syrup that you add after baking is quite tart, but once it's seeped into the cake it's not overwhelming. I used sour cream blended with some milk instead of buttermilk. This is one of many substitutes for buttermilk that work just fine (you can google others).
Guest
2014-09-28T21:42:28Z
item not reviewed by moderator and published

My cakes are in the oven now. I'm sure it will be awesome after reading all of the great reviews. Since it's just my husband and me, I'd like to freeze to freeze one of the cakes. Has anyone tried freezing it? I assume I would freeze it without the syrup?
LUANNE C.
2014-09-10T20:41:14Z
item not reviewed by moderator and published

Like others, I used a bundt pan and after removing the cake from the pan, returned the cake to the pan, poked holes with the handle of a wooden spoon and spooned the lemon syrup over the cake. Allowing the cake to soak up the syrup, I then cooled the cake on a wire rack and after cool, drizzled the glaze over it. I also substituted limoncello for some of the lemon juice in the cake, syrup &amp; glaze. Really delicious lemon cake.
Hunter S.
2014-09-07T02:58:03Z
item not reviewed by moderator and published

This cake should be against the law! Ina, I could just shake you for coming up with this incredibly delicious, moist, richly flavorful recipe that is killing my waistline. LOL...! My girlfriends have banned me from bringing it to gatherings if I can't bring one for each of them. My advice to anyone contemplating making this cake is not to change one ingredient just make it and enjoy.
mommy boo-boo
2014-09-03T20:13:31Z
item not reviewed by moderator and published

Delish! This is my go-to lemon cake. Always a favorite. I make it as a bundt cake instead of the two loaves and it takes an hour to bake.
Sarah Hankins
2014-08-24T17:16:23Z
item not reviewed by moderator and published

I halved the recipe and made one loaf in a 9x5 pan. The loaf looks sort of collapsed in the center. What did I do wrong? Have not tasted it yet but the batter was delicious.
Chef_Ali
2014-08-13T16:34:51Z
item not reviewed by moderator and published

This is another winner - delicious! Question - I love fresh blueberries with lemon - has anyone tried to add them to this particular cake recipe?
CotoDarin
2014-08-12T22:17:02Z
item not reviewed by moderator and published

Unbelievable! Not to sweet and didn't get to putting on the glaze cause used a bunt cake pan. Next time I will leave out enough to make 2-4 cupcakes. Did get the lemon &amp; sugar part on and did it all around with a pastry brush. It was great with the homemade dark chocolate sorbet by David L. Everyone loves this cake. It was like a pound cake and the zest makes the lemon linger in the mouth later!
Diana L.
2014-08-11T04:21:39Z
item not reviewed by moderator and published

Would these make good cupcakes? Would I have to alter the cooking time at all?
erinthordarson
2014-08-04T19:30:38Z
item not reviewed by moderator and published

I have been looking for a lemon cake recipe that was sweet, bit sour, not dry and just the perfect moist but still light and this was definitely it! I skipped the drizzled sugar part at the end as I thought the cake was sweet enough with the sugar lemon mixture called for during the cooling process. My kids loved it, teenage nephews devoured it and I couldn't keep sneaking a piece. It did not last and I think it would be a great treat served with a few fresh raspberries and some herbal tea. Definitely a keeper!
Catherine D.
2014-06-27T04:01:00Z
item not reviewed by moderator and published

THE BEST LEMON CAKE EVER , IRA YOU ARE MY HERO, I LOVE LEMON, I
MAKE THIS CAKE 10 TIMES ALREADY, AND EVERY TIME IT DISAPEARS FROM THE TABLE, THANKS
Guest
2014-06-26T17:32:08Z
item not reviewed by moderator and published

Can someone help me figure this alternating this wet and dry ingredients thing? you pour wet into the flour or pour flour into the wet, also mixing butter and sugar would that be considered part of the dry or wet? should it all be added to the butter then? im so confused.
Katerina Smirnova
2014-06-25T04:20:11Z
item not reviewed by moderator and published

I found this too sweet despite reducing the sugar from 2 cups to 1.5 cups already. Might try 1 cup next time.
Guest
2014-06-20T12:53:47Z
item not reviewed by moderator and published

This has to be the best lemon cake by far of any I've ever made. I cut the recipe in half to make one loaf and it never disappoints. It's easy, quick and delicious. I don't bother with the glaze as the cake with the syrup is delicious on it's own. My whole family loves it! Ina you rock!!!
Maria1960
2014-06-19T02:51:04Z
item not reviewed by moderator and published

My go-to cake--easy to make, delicious, and great for breakfast or dessert.
nikkidee777
2014-06-18T21:24:09Z
item not reviewed by moderator and published

Great tasting cake! However, after making this three times, I worked out you only need half the lemon syrup and half the glaze. Otherwise it will be too lemony.
Guest
2014-05-29T01:49:26Z
item not reviewed by moderator and published

The Best!!!
Andrea C.
2014-05-25T20:00:45Z
item not reviewed by moderator and published

I just baked this last night. It is very tasty, but a little dry. I will definitely make it again! The flavor of lemons is potent and definitely for lemon lovers!!!
Stephanie Melton
2014-05-23T18:20:03Z
item not reviewed by moderator and published

I do not understand how this is a 5-star rated recipe. It was just AWFUL and way too sour. I will never make this again. Unless you like cake that tastes like Lemonheads candy, I would not recommend it. And, no, I did not use too much lemon or lemon zest, or make a mistake, or change the recipe at all--I followed it exactly. The cake itself was okay. The glaze was okay. The lemon syrup ruined the entire dessert.
Lori C.
2014-05-23T16:31:58Z
item not reviewed by moderator and published

this was outstanding and my family doesn't even like lemon desserts that much! we are all believers now!! delicious!!
kelliegb
2014-05-22T18:58:18Z
item not reviewed by moderator and published

Hello i just wanted chat on this
Guest
2014-05-22T16:22:44Z
item not reviewed by moderator and published

This review has been deleted
[removed]
2014-05-22T16:11:21Z
item not reviewed by moderator and deleted

What do I change, I live at 6,100 ft elevation, my cakes always bomb! I am
anxious to try the recipe, but I have had so many cakes fail after working so hard.
Thank you, Carole
Carole H.
2014-05-13T18:44:22Z
item not reviewed by moderator and published

This cake is DELICIOUS!!!! It's moist, sweet, and super lemony fresh! Everyone I have served it to loves it! Definitely be making this one again--soon!
Cristy16
2014-05-12T19:43:30Z
item not reviewed by moderator and published

Definitely a keeper!
Sharon Spartz Comstock
2014-05-11T20:38:10Z
item not reviewed by moderator and published

I made this but veganized it (substitute almond milk w/ lemon juice to curdle for the buttermilk; flax seed for the eggs; Earth Balance for the butter) and make it as cupcakes. Took the advice of some commenters and flipped the cakes out of the pan, spooned the lemon syrup into their spots, and put them back in to soak it up, while spooning more over the top. Made about half the frosting/ glaze called for and it turned out well. I've been craving lemon cakes since Season 4 of Game of Thrones started! These weren't as poundcake-y as I was hoping, but the flavor is really great. Oh, and I also used just three lemons instead of the 6-8 called for. I juiced them and then threw the rest of the lemons into a food processor to make the zest. Worked out just fine. Thanks for a great recipe!!
Amory Ballantine
2014-05-11T07:56:43Z
item not reviewed by moderator and published

How does one think this would work with oranges? I have a tree full of them.
Sous-sous87
2014-05-10T00:23:52Z
item not reviewed by moderator and published

This would also be wonderful if you added poppyseeds to the batter! :)
Connie T.
2014-05-09T20:57:01Z
item not reviewed by moderator and published

We have made this many times and we love it. Great lemon taste and moist. Simply YUMMY! ~Thanks Ina~
CarolWoods
2014-05-09T20:35:55Z
item not reviewed by moderator and published

IT WAS GREAT AND GAVE IT A 5..BUT, I'M ON A TIGHT SCHEDULE.I LOVED THE LEMON TASTE SO MUCH I USED A BOX RECEIPE THE SECOND TIME.." DOLE PINEAPPLE BUNDT CAKE"..USED LEMON INSTEAD OF THE PINEAPPLE AND YOU CAN'T TELL THE DIFFERENCE FROM INA'S..SORRY, BUT SOMETIMES WE JUST DON'T HAVE THE TIME TO MAKE FROM SCRATCH..!!
Donna Kyle Pitton
2014-05-09T19:35:59Z
item not reviewed by moderator and published

My five year old loves lemon anything and I made this today and instead of two loaf pans I used a bundt pan. It turned out so lemony good. It is the best lemon cake recipe I have had. Yummy, yummy, yummy. A star in my books and I don't like cake and I ate my entire piece and could have had seconds!
llholmes
2014-05-07T02:15:04Z
item not reviewed by moderator and published

I made this cake a couple of days ago in a Bundt pan. It is "to die for" and one of those cakes you just can't leave alone!! I took the advice of some of the other reviewers and, after baking, left the cake in the pan and poked holes in it and spooned the lemon syrup all over the cake -- it soaked in well and the bottom of the cake (actually the top, before it's inverted on a plate) was a little gooey from the syrup but that was the best part!!
After cooling, the cake slipped out of the pan nicely. I wasn't nutso about the icing and I don't think I needed as much icing as the recipe yielded -- maybe only half of that. I baked my cake for 55 minutes and it was perfect with a light brown top. When I was mixing up the ingredients, I made sure to beat the butter and sugar, in my stand mixer, til it was extremely light and fluffy.
The only way this cake wouldn't turn out perfectly is if an ingredient or two were inadvertently left out.
This cake is THE BEST!!
rustleupsomegrub
2014-04-24T22:10:47Z
item not reviewed by moderator and published

Yeah, this was as good as everyone says it is. I worried that both the syrup and the glaze would be too much but I thought they both served different purposes and flavors were great. Lots of prep work is involved in this recipe, but worth it.
FYI I did bake in a bundt and it worked well. I baked at 350 for almost an hour. I think next time I may turn down the oven just a little bit as the cake came out slightly darker than I was expecting. But still... very good.
BShreeve
2014-04-23T19:44:51Z
item not reviewed by moderator and published

Excellent! I made this for Easter for something different. Really good and very easy to make
carol c.
2014-04-23T16:46:35Z
item not reviewed by moderator and published

very good. was a big hit with my family
lilibeth
2014-04-20T00:23:49Z
item not reviewed by moderator and published

It was very strong lemon taste to it may be because I forget the vanilla ex.to it but it was still very good anyway and my family loves it!! I will try it again with the vanilla ex.!!
Guest
2014-04-11T17:28:07Z
item not reviewed by moderator and published

love! just made this today and put it all in a nordicware bundt pan, on convec bake at 325 for 50 min - it was perfect
Korona Marie Morales
2014-04-06T01:48:13Z
item not reviewed by moderator and published

Amazing! Is it possible to convert this and do cupcakes instead? Has anyone tried that?
Heather Anne Osborne
2014-04-04T19:16:33Z
item not reviewed by moderator and published

Absolutely perfect! I love all of your recipes and the simple way you entertain. Healthy, easy and elegant always.
Donna Rochester
2014-04-01T04:14:34Z
item not reviewed by moderator and published

Thank you Ina. Your recipes are always so thoughtfully constructed that I can't fail. This is an exquisite cake.
charice j.
2014-03-18T02:44:07Z
item not reviewed by moderator and published

How long would you cook in bundt pan?
swimpaula
2014-03-14T00:17:49Z
item not reviewed by moderator and published

Hi is there anyone out there how can help me out I would like to confourt ina lemon cake to grams or onces thank you
Guest
2014-03-06T20:08:13Z
item not reviewed by moderator and published

We had a bounty of lemons from our tree so I hunted for a lemon cake recipe and came across Ina's. The cake came out beautifully, tender and moist, with good lemon flavor. The syrup and icing both complemented the cake and intensified the lemon flavor. I love to cook but bake from scratch very seldom. The recipe took time, but was well worth it. My husband and daughter both loved it. Ina's recipes have been winners for me.
Sylvia Hom
2014-01-28T03:38:43Z
item not reviewed by moderator and published

This was unbelievably good. Don't change a thing in this recipe
kellyaculler
2014-01-26T13:08:47Z
item not reviewed by moderator and published

Can I substitute 2% milk instead of buttermilk?
Guest
2013-12-27T01:45:44Z
item not reviewed by moderator and published

Even though the level was listed as intermediate, this was an easy cake to make. Made it for a couple of Christmas presents for tomorrow. My family is ready for me to make some for them to eat at home.
Renee H.
2013-12-24T22:09:54Z
item not reviewed by moderator and published

This is the most lemony lemon cake I've ever had and it's delish! I wanted to make a lemon birthday cake so I made a couple tiny adjustments that I'd recommend;
1. Bake the batter in 2 round cake pans
2. I used the lemon cream cheese frosting from this recipe; http://www.foodnetwork.com/recipes/carrot-cake-with-lemon-cream-cheese-frosting-recipe/index.html
I put a very generous amount of frosting between the layers, then drizzled the Lemon Cake glaze on the top, starting with the outside of the cake so the frosting would run down the sides, garnished the top with 2 lemon slices.
Wish I would have taken a picture because it was beautiful and the taste was a-mazing! I will definitely be making this again.
timmytami
2013-12-21T17:19:40Z
item not reviewed by moderator and published

I was proud of myself for doing an intermediate recipe. I usually go for the easy ones. This really was very easy, just a little more time consuming zesting and juicing. It was well worth the effort. I served it to the ladies of my book club and it went more than any other food served all night! It was by far the best lemon cake I've had. It was moist and perfectly lemony, not too little and not too strong. I made one in a loaf pan and one in a cake pan because that is what I had. I also don't have a stand mixer so I used a regular elctric hand mixer. It was no problem. I can't wait to make it again.
judyhr1963
2013-12-12T14:22:16Z
item not reviewed by moderator and published

I did exactley what was in the recipe but it has eggy smell, I dont know what should I do to prevent that!
Guest
2013-11-27T19:57:52Z
item not reviewed by moderator and published

Wow, light, fluffy, beautiful texture. If you can, let it stand for a day to let the lemon flavor develop. My first one was gone while still warm. A keeper.
Lynda L.
2013-11-20T17:42:57Z
item not reviewed by moderator and published

I am wondering if I can use a 9 X 13 retangle pan. Would I double the recipe? I want to make a birthday cake with bubblegum on it for my daughters 6 year birthday. It looks so wonderful and don't want to miss out. Thanks
LoriUSA
2013-11-14T21:09:26Z
item not reviewed by moderator and published

Crocat, that sounds like an oven heating issue. Try using an internal oven thermometer to double check the oven temp. Also, rotate your cakes, or any other food during the baking process. Hope this helps!
zinful1
2016-06-17T19:03:54Z
item not reviewed by moderator and published

Thank you for posting this! I was going to ask the question but you have already answered it!
cathie32
2015-05-06T23:46:35Z
item not reviewed by moderator and published

The recipe says to only use 2 cups of sugar in the cake and the other half was supposed to go in the glaze. The ingredients tells you everything in total just FYI.
Anonymous
2015-04-01T18:19:40Z
item not reviewed by moderator and published

The printed recipe is correct. You use 2 1/2 cups of sugar in total. You are meant to reserve 1/2 cup of sugar for the lemon syrup. First you cream the butter with 2 cups of sugar, then combine the remaining 1/2 cup with 1/2 cup of lemon juice.<br />
Mrs. P.
2015-04-03T12:04:30Z
item not reviewed by moderator and published

I think the other 1/2 cup is for the mixture to pour over the cake
janis f.
2015-05-26T17:20:34Z
item not reviewed by moderator and published

I've made it twice and have not had a problem with it being dry at all. In fact, it's incredibly moist and full of lemon flavor! It helps to poke some holes in the cake with a fork before spooning the lemon syrup on the cake. Honestly, you really rated yourself for not reading the title of the recipe, it clearly says Lemon Cake, not Lemon Pound Cake.<br />
taxifor2
2015-03-18T20:18:19Z
item not reviewed by moderator and published

It doesn't say Lemon Pound Cake... It's described as Lemon Cake, but it's made in a loaf pan (easier to wrap that way)<div><br /></div>
Anonymous
2015-03-29T23:00:17Z
item not reviewed by moderator and published

how long did you bake the cupcakes and at what temperature? THANKS!
FRANCEEN J.
2015-03-03T01:27:56Z
item not reviewed by moderator and published

I made this yesterday in 9x5x4 inch glass baking dish and I followed the temperature of the recipe but had to leave in for 15 minutes longer because of the depth of the cake. I'm not sure how that would work out with the lemon curd. I've never made it before...Good luck!
MrsWonderWoman
2015-01-11T15:55:37Z
item not reviewed by moderator and published

I made it with lemon cur filling and 2 9in round cakelayers with lemon buttercream icing........iit w a big hit......I used 4 1/2 lemons for zest.......i was perfect just lemony enough.....thank you again Ina great as usual.
kasd9726
2015-01-25T05:29:02Z
item not reviewed by moderator and published

Please, please let me know if you made it and what temperature, lemon curd recipe. THANkS!
FRANCEEN J.
2015-03-03T01:29:35Z
item not reviewed by moderator and published

Is it cake or bread
cyndykc55
2015-11-12T21:40:38Z
item not reviewed by moderator and published

This is a fantastic recipe that I have made and frozen many times. Wrap well and thaw in the wrapper to prevent condensation on the cake. A fantastic gift that everyone raves about.
2dogsuhoh
2014-11-17T02:12:32Z
item not reviewed by moderator and published

When did it collapse? After you took it out? You might not have baked it long enough.
Sarah Hankins
2014-08-24T17:17:33Z
item not reviewed by moderator and published

Made two loaves last night and both collapsed! Looking back over the recipe, I only did a couple of things wrong (that's enough!). I didn't let the buttermilk sit out to room temp and put 2 cups sugar (missing the last half cup). Also, didn't pre-combine the ingredients that were to be added to the batter later, so it may have gotten over-stirred while I did all of that...It's so good, though, I'm trying again as soon as I get time.
drhhartman
2015-02-09T13:06:07Z
item not reviewed by moderator and published

Katerina,
You begin by pouring a little of the flour mixture (dry ingred.)and then a little of the buttermilk mixture (wet ingred) into the sugar+butter+egg mixture. Repeat until you've added all of it, making sure to end with flour. Hope it helps.
Let'sCookAndEat
2014-07-02T07:48:17Z
item not reviewed by moderator and published

I usually start by putting about 1/3 of the flour mixture into the sugar+butter+egg mix and then about 1/2 the buttermilk (wet) mixture then 1/3 more flour then the rest of the wet mix into the batter and finish with the last 1/3 of the flour mixture. For those who need more precision to an already great answer!
chris.ester
2014-10-27T22:40:56Z
item not reviewed by moderator and published

So sorry you were disappointed - but for those of us who love lemon, there is never too much lemon, and tasting like Lemonheads makes it a real winner. Just depends on your taste buds - hope you find one to suit!
jtseniors1
2014-09-19T15:30:57Z
item not reviewed by moderator and published

lol
Guest
2014-06-17T18:53:29Z
item not reviewed by moderator and published

hi
Guest
2014-05-22T16:12:22Z
item not reviewed by moderator and published

Try these adjustments:
http://allrecipes.com/howto/high-altitude-cake-baking/
Guest
2014-12-15T05:56:18Z
item not reviewed by moderator and published

Yes, you can use oranges as well as limes, too!
Pamela Braga
2014-05-10T17:07:34Z
item not reviewed by moderator and published

I've baked them in a muffin tin and they turned out adorable and great! Just bake them for 18-25 minutes. (I'd check for doneness at the 18 min mark though)
Wendy T.
2014-05-18T05:02:16Z
item not reviewed by moderator and published

just made this today and put it all in a nordicware bundt pan, on convec bake at 325 for 50 min - it was perfect!
Korona Marie Morales
2014-04-06T01:44:50Z
item not reviewed by moderator and published

Hello Pat. I would google it personally. I lived in Europe for a year and had an adventure just finding a measuring cup. If you want to convert 1/2 cup to ounces, google how many ounces is 1/2 cup and so on…good luck! It really is a nice cake.:)
glyka
2014-03-11T02:17:26Z
item not reviewed by moderator and published

you're better off making buttermilk out of the 2% ... add yogurt or sour cream, or put a tablespoon of vinegar or lemon juice with 1 cup milk and let it bubble for 5 to 10 minutes.
azjan
2014-01-11T20:43:33Z
item not reviewed by moderator and published

I've made this using 2% milk squeezed some lemon juice and let it sit until room temp. turned out great :)
glyka
2014-03-11T03:49:33Z
item not reviewed by moderator and published

Thanks for this post. I was wondering the same thing about using it as a layer cake and was going to try it tomorrow. Now I know it's been done successfully! I'll checkout the lemon frosting.
LindaCinConcord
2014-02-02T03:27:18Z
item not reviewed by moderator and published

I rarely use x-large eggs. Can I just use large eggs?
TONYA L.
2014-02-17T20:48:51Z
item not reviewed by moderator and published

Thanks for the tip...I was wondering the same thing as well when I was putting it into 2 loaf pans. Going to try that
Shannon Vary
2014-03-14T19:54:34Z
item not reviewed by moderator and published

When you add eggs to that creamed butter, try adding some alcohol with them(2 tbsp of cognac would be enough for 4 eggs). Hope this helps
Marina Z
2013-12-01T15:56:56Z
item not reviewed by moderator and published

Wanting to make this recipe now, freeze, thaw and serve in several weeks. Think it will be fine?
felgermd
2014-01-07T20:01:31Z
item not reviewed by moderator and published

There are many conversion charts available online . But the simplest way to test this is to see how many total cups of batter this recipe would yield ( just add up all ingredients). Then see how many cups your rectangle pan would hold by pouring in cups of water. I do this when I am unsure.
Krishna Rajagopal
2014-05-05T23:40:05Z
item not reviewed by moderator and published